Minted Potato Salad
- 1 (16-ounce) bag pre-cooked rosemary and garlic diced red potatoes (recommended: Reser's)
- 1 jalapeno, seeded and finely chopped
- 2 scallions, chopped
- 2 tablespoons chopped pimientos
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons chopped fresh flat-leaf parsley or cilantro leaves
- 1 teaspoon minced garlic
- 1 teaspoon lemon juice
- 1/2 cup plain yogurt
In a medium mixing bowl, combine all ingredients. Stir until thoroughly combined. Refrigerate 1 hour before serving.
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